PDF Every time I move, I really try to use up as many things that I have in the pantry, freezer, or the fridge as possible. I’m tempted during the last week before the move to actually give everything that I own away and start over. That’s not really possible, so I just attempt to use up everything that I possibly can. I had an open container of tahini and the thought of that spilling all over a box of food just wasn’t something that I was looking forward to. I’d made so many batches of hummus in the last couple of months, that we’re all pretty sick of it, so I went in search of recipes that would use up the tahini and anything else I could get rid of. I found a lot of recipes that were just too complicated right now, and had almost lost hope when I found this. It looked so good that I had to give it a try. Here’s what I did:
1 large package Chicken Thighs (there were 10 in my pkg.)
1 cup Tahini
9 tbs Brown Sugar
3 tsp Dried Thyme
3 tbs Red Chilli Flakes
9 cloves Garlic – minced
zest of one lemon
juice of one lemon
Water
The original recipe had this great idea about doing everything in the baking dish, which was truly brilliant. I put all the ingredients except the lemon juice and water in the dish.
I mixed it really well and then added the lemon juice. It was really thick at this point, so I added water, tablespoon by tablespoon, mixing after each addition till I felt that the mixture would coat the chicken pieces well. I added a piece of chicken, skin side down using tongs and swirled it around a little, then turned it over and swirled it a little more so that it really coated every part (at this point, I realized that I wasn’t going to have enough room in the dish, so I got another dish out and added the already coated pieces to the new dish). I continued on until all the pieces were coated completely and had room to cook between them.
I covered each dish with aluminum foil and put them in the refrigerator to marinate.
After about two hours, I preheated the oven to 400 and when it was hot I put both baking dishes in the oven. The original recipe called for 30-40 minutes and that’s where I started checking it, but it was closer to an hour for me. One dish, the chicken was completely cooked and tender and the other was crispy. I preferred the crispy, but they were both unbelievably delicious!
I served it with couscous and frozen broccoli – fresh would have been better, but I’m trying to use everything up, remember?
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